Asian Slaw with Ginger-Peanut Dressing

This slaw is really delicious! It is adapted from onceuponachef.com. I was looking for a recipe for the cabbage I received in my Hungry Harvest basket this week. This only used 1/3 of the head for 4 cups of shredded cabbage. Any suggestions what to do with the rest? Whenever you have ingredients you’d like to use up, I encourage you to look at the onceuponachef website, hosted by Jennifer Segal, who is a professionally trained chef, or epicurious.com.

This salad is cool and crunchy, a delicious way to eat your colors! I found that after a few hours, the ingredients became a bit soggy. If you think you may have leftovers, I would favor reserving some of the slaw without dressing. Then use the remainder of the dressing at the next sitting. 

Servings: 6 as a side dish

Ingredients: 

FOR THE GINGER-PEANUT DRESSING
1/4 cup honey
1/4 cup vegetable oil
1/4 cup unseasoned rice vinegar
1 tablespoon low sodium soy sauce
1 teaspoon Asian sesame oil
1 tablespoon peanut butter
1/4 – 1/2 teaspoon salt
1 teaspoon Sriracha sauce (optional)
1 tablespoon minced fresh ginger
1 large garlic clove, minced

FOR THE SLAW
4 cups prepared shredded coleslaw
2 cups prepared shredded carrots
1 red bell pepper, thinly sliced into bite-sized pieces
1 cup cooked and shelled edamame
2 medium scallions, finely sliced
1/2 cup chopped salted peanuts (or you can leave them whole)
1/2 cup loosely packed chopped fresh cilantro

Directions: 

1. In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.
2. Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary. Serve cold.

This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.

Make-Ahead Instructions: The dressing can be prepared up to 2 days ahead of time; store in a covered container in the refrigerator.